{"id":72331,"date":"2013-10-21T21:50:27","date_gmt":"2013-10-21T19:50:27","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/pastis-de-carabassa-i-xocolata"},"modified":"2013-10-21T21:50:27","modified_gmt":"2013-10-21T19:50:27","slug":"pastis-de-carabassa-i-xocolata","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/es\/recepta\/pastis-de-carabassa-i-xocolata","title":{"rendered":"Past\u00eds de carabassa i xocolata"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p>-Per a la massa brisa dol\u00e7a:<br \/>\n200 gr. de farina<br \/>\n120 gr. de mantega freda en quadradets<br \/>\n50 gr. de sucre glas<br \/>\nun polsim de sal<\/p>\n<p>-Per al farcit:<br \/>\n400-500 gr. carabassa torrada al forn<br \/>\n6 ous ben batuts<br \/>\n4 cullerades soperes de sucre<br \/>\n2 cullerades de farina (no massa plenes)<br \/>\n1 cullerada sopera de maizena (no molt plena)<br \/>\n200 ml nata (1 brick xicotet)<br \/>\n150 g xocolata postres<\/p>\n<p>Estris: TMX\/ picadora per a la base, TMX\/ batedora per al farcit, motlle de forn desmuntable de 24 cm<\/p>\n<p><strong>Elaboraci\u00f3<\/strong><br \/>\n-Carabassa torrada:<\/p>\n<p>1.-Si no tens la carabassa torrada, fes-la amb antelaci\u00f3. Quan s\u2019haja refredat, pesa la quantitat necess\u00e0ria, tritura-la i posa-la en un colador perqu\u00e8 traga l\u2019exc\u00e9s d\u2019aigua.<\/p>\n<p>&#8211; Massa brisa dol\u00e7a:<br \/>\n2.-Escalfa el forn a 180\u00ba, funci\u00f3 ventilador.<\/p>\n<p>3.-Posa els ingredients de la massa en l\u2019ordre que indica, farina, mantega i sucre en la TMX o en la teua m\u00e0quina de pastar. D\u00f3na una 4-6 cops de turbo. Notar\u00e0s que la m\u00e0quina canvia el soroll que fa. Pots anar mirant pel forat de la tapa, ha de quedar d\u2019un aspecte com agrumollat, paregut a \u201clas migas\u201d.<\/p>\n<p>4.- Folra un motlle desmuntable, pressionant be i intentant que quede tota igualada. Vigila sobretot que no quede massa grossa en l\u2019angle de les parets amb el fons.<\/p>\n<p>5.- Punxa-la i posa a sobre un paper de forn amb un pes. Habitualment es posen cigrons crus, jo acostume a posar una cassola de fang. Cou al forn uns 15 minuts, trau i reserva.<\/p>\n<p>-Mentre es refreda un poc la base, comen\u00e7a a fer el farcit:<\/p>\n<p>6.- Bat b\u00e9 els ous amb el sucre.<\/p>\n<p>7.- Incorpora la farina, la maizena i la nata.<\/p>\n<p>8.- Afegeix la carabassa pr\u00e8viament triturada i ben escorreguda d\u2019aigua.<\/p>\n<p>9.- Posa la barreja a sobre de la massa.<\/p>\n<p>10.- Posa la xocolata en un bol i fon-la a baixa temperatura en el microones. Remena b\u00e9 amb una esp\u00e0tula i fica-la dins d\u2019una bossa de pl\u00e0stic. Fes-li un forat menudet i decora el past\u00eds. La xocolata ha d\u2019estar ben repartida. Si veus que no cau cap avall, remou un poc amb un forqueta.<\/p>\n<p>11.- Fica en el forn uns 25-30 minuts a 180\u00ba C, o fins que estiga quallada.<\/p>\n<p>12.- Serveix freda.<\/p>\n<p>Nota: Si vols estalviar temps, pots utilitzar la base de compra, que no caldr\u00e0 pre-coure-la, encara que val la pena fer-la casolana.<\/p>\n<p>Temps: amb la carabassa torrada, 1 hora + 2-3 hores perqu\u00e8 es refrede.<\/p>\n<p>Bon profit!!<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recepta per fer un past\u00eds de carabassa i xocolata. Si vols estalviar temps, pots utilitzar la&hellip;<\/p>\n","protected":false},"author":47,"featured_media":37168,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1006],"concurs-mossegades":[771],"dificultat":[1008],"ingredient":[],"plat":[],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1509],"coauthors":[],"class_list":["post-72331","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes-es","concurs_receptes_mossegades-concurs-receptes-octubre-2013","dificultat-mitjana-es","temps_de_preparacio-entre-1-i-2-hores-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Past\u00eds de carabassa i xocolata - Gastron\u00f2micament<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/web2025.gastronomicament.cat\/ca\/recepta\/pastis-de-carabassa-i-xocolata\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Past\u00eds de carabassa i xocolata - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"Recepta per fer un past\u00eds de carabassa i xocolata. 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